Friday, January 28, 2011

Butterscotch Coconut Bars!

I love cookies. Yes, I do. But you know what I love even more? Bars!! Gooey, chocolatey, decadent bars. On Christmas Eve, my mom made a yummy batch of Magical Coconut Bars from Vegan Cookies Invade Your Cookie Jar. OMG. Best dessert ever.

So when I saw the recipe for Seven Layer Bars in my brand-new copy of the Vegan Cookie Connoisseur by Kelly Peloza, I knew that I HAD to make them:

The recipe is quite similar to the VCIYCJ recipe, but it contains the super-awesome addition of butterscotch chips!! I have a stash of generic butterscotch chips from Food Lion, which just so happen to be vegan.

I made these for True Blood Tuesdays (which we had on Thursday this week). All the girls loved them! There's a layer of homemade graham cracker crust, a layer of chocolate chips, a layer of coconut caramel, more coconut, butterscotch chips, and sliced almonds (which I subbed for the walnuts in the recipe). Technically, that's only six layers. But who's counting, right?

This was the first recipe I've made from Kelly's book, but it's a sure-fire winner! If these bars are any indication, Kelly's book is ridiculously awesome.

13 comments:

I've made one or two recipes from Kelly's book so far that have been bang on. These look pretty tasty too.Nice job keeping that "stash" of butterscotch chips - at my house they would count as dessert and be gone pretty quickly.

We have been on a dessert bender too! Check out our cherry/ orange/ chocolate tart or our version of Kramer's vegan peanut butter cups. http://chubbyvegetarian.blogspot.com/2011/01/vegan-peanut-butter-cups.html

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.